1.
Preheat oven to 350 degrees F. For crust, in a medium bowl combine crushed cookies and melted butter. Press mixture onto the bottom and about 1 1/2 inches up the sides of a 9-inch springform pan that has a removable bottom. Bake for 8 minutes. Cool on a wire rack.

2.
In a small saucepan cook chocolate and whipping cream over medium-low heat until chocolate is melted and mixture is smooth, stirring frequently. Pour 1 1/2 cups of the chocolate mixture into the crust-lined pan, spreading evenly. Chill in the freezer for 10 minutes.

3.
In a large mixing bowl beat cream cheese and peanut butter with an electric mixer on medium to high speed until smooth. Beat in brown sugar until combined. Add eggs; beat just until combined. Stir in vanilla. Pour cream cheese mixture over chocolate layer in pan, spreading evenly.

4.
Bake about 45 minutes or until a 2 1/2-inch area around outside edge appears set when gently shaken. Cool in pan on a wire rack for 15 minutes. Using a small sharp knife, loosen crust from sides of pan; cool for 30 minutes. Remove sides of pan; cool cheesecake completely on rack.

5.
Spread the remaining chocolate mixture over top of cheesecake. Top with peanut butter cups. Cover and chill for at least 4 hours before serving.

Nutrition Facts
(Chocolate-Peanut Butter Cheesecake)

Servings Per Recipe 12,

cal. (kcal) 746,

Fat, total (g) 53,

chol. (mg) 146,

sat. fat (g) 27,

carb. (g) 64,

Monosaturated fat (g) 14,

Polyunsaturated fat (g) 3,

fiber (g) 3,

sugar (g) 52,

pro. (g) 12,

vit. A (IU) 1215,

Thiamin (mg) 0,

Riboflavin (mg) 0,

Niacin (mg) 2,

Pyridoxine (Vit. B6) (mg) 0,

Folate (µg) 24,

Cobalamin (Vit. B12) (µg) 0,

sodium (mg) 397,

Potassium (mg) 316,

calcium (mg) 111,

iron (mg) 2,

Mark as Free Exchange () 0,

Percent Daily Values are based on a 2,000 calorie diet

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